Original Dulong in Olive Oil & Garlic
Introduced in 1996, Joyce was the first to use the common Filipino dulong (pygmy goby) and level it up inspired by the Spanish angulas dish, steeped in premium olive oil, peppers, garlic, and spices. Many say, often imitated but never tasting as good as the "original", it was first featured in the cover of Food Magazine in 1998 and awarded "Pasta Discovery of the Year" for "its sheer novelty and originality in taste". More recently, renowned Filipino Chef Claude Tayag also featured it in his book “Linamnam”. Best served with melba toast or as a topping for pasta, pizza or salad.
Ingredients: Dulong, Premium Extra Virgin Olive Oil, Garlic, Green Peppers, Salt, Pepper, Spices.
Flavor: Savory Garlic With a Touch of Spice
Weight: 10 oz Bottle
Shelf Life: 6 Months